Description
A creamy, dreamy no-bake cheesecake infused with festive eggnog flavor and a crunchy gingersnap crust, perfect for holiday gatherings.
Ingredients
Scale
- 1 ½ cups gingersnap cookies, crushed
- ½ cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 cup eggnog
- 1 teaspoon ground nutmeg
- ½ teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream, whipped
Instructions
- In a food processor, crush gingersnap cookies until fine.
- Mix cookie crumbs with melted butter and press into a 9-inch springform pan to form the crust. Chill.
- Beat softened cream cheese until smooth, then add powdered sugar, eggnog, nutmeg, cinnamon, and vanilla extract; mix until creamy.
- Whip heavy cream until soft peaks form, then fold into the cream cheese mixture.
- Spread cheesecake filling over chilled crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight.
- Release from the pan, slice, and serve garnished with extra nutmeg or crushed gingersnap.
Notes
For best results, allow cream cheese to soften at room temperature before use. Chill overnight to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg